Mini Fruit and Almond Flower Tarts
- 15 min
- 14 ingredients
- mini cookie cups
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- Cookie Cups
- 3/4 cups unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. corn starch
- Cheesecake Filling
- 8 oz. cream cheese, at room temperature
- 3 cups confectioners sugar
- 1 1/2 tsp. vanilla extract
- fresh raspberries
- fresh blueberries
- Diamond of California Sliced Almonds
- fresh mint leaves
To make cookie cups coat 2 mini muffin pans with cooking spray.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream butter and sugar together until light
and fluffy (about 5 minutes).
Add the egg and vanilla and beat until well combined.
Gradually add flour, baking soda and corn starch, mixing just until combined.
Using a small cookie scoop (1 tablespoon) drop dough into each cup of a
mini muffin pan. Bake for about 8 minutes.
Once cookie cup are lightly browned, remove from oven and shape into a cup
using a wooden mini tart shaper.
Cool in pan for 5 minutes before removing cookie cups to a wire rack to
To make filling add cream cheese, confectioners sugar and vanilla extract
to the bowl of a stand mixer. Mix until smooth.
Pipe or spoon filling into cooled cookie cups.
Top with fresh raspberries and blueberries. Place sliced almonds
around the fruit to form a flower. Garnish with fresh mint leaves.